Red Cabbage Braised with Vinegar and Bacon

Preparation info
  • 8

    • Difficulty


Appears in

By Sheila Lukins and Julee Rosso

Published 1989

  • About

Red cabbage is a good choice for braising. Slow cooking tones down its pungent, peppery qualities and softens its tough leaves.


  • 1 pound bacon, cut into 1-inch pieces
  • 2 cups Chopped onions
  • 1


  1. Cook the bacon in a large deep skillet or dutch oven over low heat for 15 minutes.
  2. Add the onions and cook until wilted, 10 minutes. Add the remaining ingredients and toss well.
  3. Cover the skillet, and cook over medium heat for 1¼ hours, stirring occasionally. If necessary, add a bit more liquid. Adjust the seasonings and serve hot.